Buckhead Book by Sysco Canada

Chef Dave Pyper

Culinary Specialist, Sysco Ontario

As chefs, we occasionally face writer's block. It's tempting to rely on familiar, tried-and-true dishes that guarantee success. However, this can lead us into a creative rut, preventing us from exploring new possibilities.

To help you enhance your Center of Plate experience, I’ve gathered a collection of innovative culinary concepts. I've also included dressings, sauces and seasonings that truly elevate your dishes.

I hope this collection inspires you to experiment with something new on your menu.

Enjoy, FOODIES!

Chef Dave Pyper

Ribeye + Arugula Salad

Ribeye | Arugula | Parmesan | Fried Capers | Banana Peppers | Balsamic Glaze

Lamb Taco

Ground Lamb | Pico de

Gallo | Cilantro |

Guacamole | Jalapeno |

Pickled Onion

Smoked Chicken Taco

Chicken Breast | Grilled Peppers | Caramelized

Onion | Cotija | Green

Onion | Ancho Dressing

Flat Iron Steak Salad

Flat Iron Steak | Bos

Blue Chees

o | Blue Cheese | Fried Onio Tomato Chunky

Flat Iron Steak?

The Flat Iron Steak, a steak, has gained popularity for der texture. This cut comes from the shoulder of the cow, specifically the chuck, and is known for being both affordable and delicious. It has a good amount of marbling, which contributes to its juicy and flavourful profile.

When cooked properly—preferably grilled or pan-seared to medium-rare—it offers a buttery texture that can rival more expensive cuts. Its versatility makes it an excellent choice for salads, sandwiches, or served on its own with a side of your favourite vegetables. Whether you're a seasoned foodie or just exploring new dishes, the Flat Iron Steak is sure to impress with its taste and culinary adaptability.

Pork Belly Burnt Ends

Ingredients:

3 pounds of pork belly, skin removed

2 tablespoons olive oil

Salt and pepper, to taste

1 cup Sysco Tangy BBQ Sauce

2 tablespoons honey

1 tablespoon brown sugar

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Instructions:

1.Prepare the Pork Belly: Preheat your smoker or oven to 250°F (120°C). Cut the pork belly into 1½-inch cubes. Toss the cubes with olive oil, salt, and pepper in a large bowl to ensure they are evenly coated.

2 Season and Smoke: In a small bowl, mix the smoked paprika, garlic powder, and onion powder. Sprinkle this seasoning mix over the pork belly cubes, ensuring each piece is well coated. Place the cubes on a wire rack over a baking sheet or directly on the smoker grates.

3 Cook: Smoke or roast the pork belly for about 2½ to 3 hours, or until they are tender and have developed a nice bark on the outside.

4 Sauce and Finish: Increase the oven or smoker temperature to 350°F (175°C). In a medium bowl, combine Sysco Tangy BBQ Sauce, honey, and brown sugar. Toss the cooked pork belly cubes in the sauce mixture until thoroughly coated.

5 Caramelize: Return the pork belly to the smoker or oven and cook for an additional 30-45 minutes, stirring occasionally, until the sauce has caramelized and the burnt ends are sticky and delicious.

6 Serve: Allow the pork belly burnt ends to rest for a few minutes before serving. Serve them as a flavourful appetizer or a main dish.

Herb Marinated BoneIn PorkChop

Striploin Steak Frites

es | Rosemary | Parmesan | Aioli

Pesto Hanger Steak + Orecchiette

Hanger Steak | Pesto | Baby Spinach | Sundried Tomato | Blistered Tomato | Parmesan

Chipotle Striploin

Sandwich

Striploin | Ciabatta | Smoked Cheddar | Boston

Lettuce | Caramelized

Onion | Tomato | Jalapeno | Chipotle Mayonnaise

Poblano Steak

Taco Beef Fajita Strips | Poblano Slaw | Fried

Onion | Pico de Gallo | Cotija Cheese | Poblano Avocado Ranch Dressing

On The Grind

Let Them Bloom!

Buckhead patties are MAP packed to ensure maximum freshness for your customers. When you open the package, be sure to let them “bloom.” The 81/19 beef will develop a beautiful, rich hue, indicating that they are ready for the flat top or grill.

The Quad Cheeseburger

Chuck Beef | Cheddar Sauce | Smoked

Cheddar | Provolone | Mozzarella | Shredded

Pickle | Thousand Island Dressing

Chuck Beef | Avocado | Jalapeno | Pepper Ja Onio

The Bombay

The Heater

o | Farmers Tomato ack Cheese | Pickled

| Curry Sauce | Paneer | Pickled

dded Lett ce | Mint Ch tne

Chuck Beef | Hot Sauce | Jalapeno | Pepper

Jack Cheese | Chipotle BBQ Sauce | Jalapeno ps | Chipotle Aioli

Brie + Bacon Burger

Brie Cheese | Prosciutto |

Thids gourmet burger features a combination of creamy Brie cheese and savoury prosciutto, enhanced by the sweet richness of caramelized onions. Fresh arugula adds a peppery bite, while the Sysco Imperial Roasted

Garlic Aioli brings a subtle, aromatic depth to the dish. It's a sophisticated blend of flavours that transform a simple burger into something special.

Caramelized Onion |

Arugula | Roasted Garlic Aioli

Smokey Hot Smash Patty

Smoked Cheddar | Jalapeño | Pickled Onion |

Boston Lettuce | Chipotle Mayo

This burger is a masterful composition, starting with a succulent chuck beef patty cooked to perfection. The crown jewel of this creation is the smoked cheddar, its rich, velvety flavour weaving seamlessly through each bite. A dash of jalapeño adds a fiery kick, balanced by the tangy crunch of pickled onion, creating a harmonious symphony of flavours. Nestled within crisp Boston lettuce, the ensemble is completed with a touch of creamy Sysco Classic Chipotle Mayonnaise, offering a smokey, spicy finish. Each element comes together to create a burger experience that's both classic and adventurous.

Big MAcaroni

The "Big Macaroni" burger is a fusion of classic flavours and innovative twists. It features macaroni elbows nestled in a Casa Solana Aged Cheddar Cheese Sauce, providing a rich base. The addition of smoked bacon brings a touch of smokiness and crisp texture, while the chipotle mayo adds a subtle kick of spice, enhancing the overall flavour profile. This burger is so unique and delicious!

MAcaroni Elbows

ce | Smoked BAcon | Chipotle MAyo

Brunch Burger

Egg | Bacon | Cheddar | Sprouts | Hollandaise Sauce

The Brunch Burger is a fusion of breakfast and lunch, offering a savoury combination that satisfies any craving. It features a perfectly cooked egg, crispy bacon, and melted cheddar cheese, creating a rich and hearty flavour profile. Fresh sprouts add a touch of crunch and earthiness, while Sysco Imperial Instant Hollandaise Sauce ties everything together with its luxurious texture and tangy finish. This burger is not just a meal; it's an experience that brings together the best of both worlds.

Braised Beef + Wild Mushroom Ravio

Manhattan + Fettucine

|

Manhattan Steak | Fettucine

Alfredo

Grilled

Pepper | Arugula | Manchego | Truffle Oil

michurri Bavette + Roasted Farmers Vegetables

Bavette Steak | Chimichurri | Farmesr Vegetables

dients:

cup fresh parsley, finely cho

/2 cup fresh cilantro, finely c

cloves garlic, minced

/4 cup red wine vinegar

/2 cup extra-virgin olive oil

teaspoon dried oregano

/2 teaspoon red pepper flake

alt and freshly ground black

uctions:

n a medium bowl, combine the chopped parsley, cilantro, and minced garlic. dd the red wine vinegar, then slowly whisk in the olive oil until well combined. tir in the dried oregano and red pepper flakes.

eason with salt and pepper to taste, adjusting the seasoning as needed. et the chimichurri sit for at least 30 minutes before serving to allow the avours to meld together.

vibrant sauce can be drizzled over grilled meats, used as a marinade, or ed as a dipping sauce for roasted vegetables.

Honey Garlic Short Ribs + Coconut Rice

Beef

Short Ribs | Honey Garlic Sau

Basmati

Rice | Grilled Scallion | Co

To prepare beef short ribs with a honey garlic s by seasoning the ribs with salt and pepper. In a or Dutch oven, heat a bit of oil over medium-h then sear the ribs on all sides until they’re nice This caramelization locks in flavour and adds a to the dish.

Next, add Jade Mountain Honey Garlic Sauce the ribs are well-coated in the sauce. Cover an cook on low heat for about 2 hours, or until the tender and falls off the bone.

For an extra touch, finish with a sprinkle of ses and freshly chopped scallions before serving. with steamed broccoli and coconut-infused ba for a delightful and complete meal. It’s Easy!

Sirloin Cap + Spicy Squash

Sirloin

Pichana

Tell me about sirloin cap or Pichana. Sirloin cap, also known as Picanha, is a popular cut of beef that hails from Brazil, where it is highly treasured for its tenderness and rich flavour. This cut is located at the top of the rump and is distinguished by a thick layer of fat that covers one side, which plays a crucial role in imparting juiciness and flavour during cooking.

In Brazilian cuisine, Picanha is often skewered and cooked over an open flame, a technique that enhances its natural flavours and results in a mouthwatering, caramelized crust. It is typically sliced into thick steaks and seasoned simply with salt to allow the meat's quality to shine through. Whether grilled, roasted, or pan-seared, this cut promises a delightful culinary experience that is beloved by meat enthusiasts around the world.

Curried Stewed Beef + Citrus

Dill Whipped Potatoes

But The Sauce?

Using butter chicken sauce with diced beef can add a rich, creamy depth to your stew, creating a fusion of flavours that pairs beautifully with the tender beef. The spices and creaminess of the butter chicken sauce complement the beef's robust texture, making for a delightful dish. Just ensure that the beef is cooked slowly to allow the flavours to meld together, resulting in a comforting and delicious meal. Enjoy the fusion twist on a classic favourite!

Diced Beef | Mashed Potatoes | Lemon | Dill |

Butter Chicken Sauce